Get fresh! These tasty chicken dishes use favorite seasonal spring vegetables like asparagus, carrots, snap peas, and tender salad greens.
1. Penne with Chicken and Asparagus
"A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken," says LAUREL B.
2. Chicken Soup
"This was quick and easy to make, warm and yummy," says Wendy Tang, "I stir fried my cubed chicken with some olive oil and salt for taste."
3. Chicken Berry Salad
"This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing," says KATIE MINES. "This is my favorite summer salad."
4. Pan-Roasted Chicken Breasts
"These chicken breasts are fast, easy, and delicious," says Chef John. "By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture."
5. Almond Chicken Salad
A simple main-dish salad with sugar snap peas, fresh cilantro, spring onions, and bell peppers, dressed with a tangy teriyaki-style dressing. A great choice for leftover cooked chicken.
6. Fresh Asparagus and Chicken Casserole
"Great in the spring when asparagus first comes in and you can get it fresh," says KMSMOKEY.
7. Greek Lemon Chicken Soup
"This soup is a hearty meal by itself and perfect as an introduction to a full Greek meal," says Shelley Ross.
8. Chicken and Olives
"The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast," says Chef John.
9. Chicken Asparagus Roll-Ups
"Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs," says Monica. "Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!"
10. Chef John's Chicken a la King
"Chicken à la King is one of my favorite classic comfort foods," says Chef John. "This recipe is easy to adapt -- you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes."
